Due to the war, OCD is offering a limited menu and operating on a different schedule than usual. It’s best to give the restaurant a call before your arrival.
At a time when the culture of haute cuisine in Israel was nearly extinct, the audacious 2016 launch of OCD restaurant by then 24-year-old chef Raz Rahav and his partners marked a bold resurgence. Guided by a commitment to local food and micro-seasonality, OCD has also championed a zero waste ethos over the years, setting a benchmark for responsible practices in the local restaurant industry. This commitment earned the restaurant a special sustainability award in the Middle East and North Africa region at The World’s 50 Best Restaurants ceremony in 2023. The previous year, OCD secured the third spot out of 50 in the same competition.

explore the rich tapestry of Israeli melting pot cuisine. Photo by: OCD

“OCD succeeded not only in rekindling interest in fine dining restaurants in Israel but also brought with it a breath of fresh air in terms of what contemporary Israeli haute cuisine entails,” explains Oren Assif. “It avoids the attempt to mimic classic European styles, choosing instead to explore the rich tapestry of Israeli melting pot cuisine. This exploration, led by chef Raz Rahav, delves into personal memories from family meals, exemplified by a tribute dish to Rahav’s late mother’s chicken soup.”
Meals here are centered around a tasting menu served at a bar that encircles the open kitchen. The group has also launched projects to help tackle food waste including the superb wine bar Tirza, the artisanal pantry line Tene, and Afui bakery.